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Low Carb Jalapeno Popper Bombs

One of my very favorite snack foods is jalapeno poppers. Before I went low carb, there was a certain brand of popper at Walmart that I'd buy all the time. They were made with cream cheese and diced jalapenos in a crunchy breading. I called them "bombs" since they were more like a bite than an actual popper. Oh, they were delicious. But with my new eating habits, I try not to eat things like that anymore. But that doesn't mean I can't make my own!

As I mentioned in an earlier post, I spent all day today working on that English project. It was certainly a doozy. I started around 8:30 this morning, blinked, and suddenly four hours had gone by! No wonder I was hungry!

I needed a good break. I needed a good LUNCH. Luckily, I had just the ingredients I needed to try my own jalapeno popper "bombs."

I sliced and removed the seeds from three decently sized jalapenos. I think I may add a fourth one next time; I like it hot! I diced them into small pieces and poured them in a large bowl. I added around 6 oz of cream cheese and stirred it all together. Then I added a sprinkling of shredded parmesan to help the mixture take on a thicker texture.

I scooped out a small amount of the mixture and rolled it into a ball. I was able to make 10 out of my ingredients. I placed the balls onto a baking sheet and put the whole thing in the fridge to really set. Cold foods fry better, in my opinion.

Once the balls were set, I heated my oil over medium-high heat. I prepared the ingredients for my "breading." In one bowl, I cracked and scrambled an egg. In a second bowl, I poured crushed pork rinds: my go-to ingredient for when I want a really crispy coating. I coated each ball in the pork rinds, then rolled them in the egg, and then added a second coat of pork rinds, making sure that not one area of the cream cheese was left exposed. When I began to fry to balls, I was really glad that they stayed together. I had envisioned globs of cream cheese oozing out of all sides, melting into a giant mess. They took only about a minute to cook, getting nice and golden brown on all sides. I drained the excess oil on a paper towel and let them cool for a minute.

Let me tell you, for as much as I loved my old favorites, there's a new favorite in town!

This recipe is crazy awesome!!! I used sugar-free raspberry jam and added some smoked paprika and a little more sweetener (swerve) to make a really nice sweet dip for them! This will be a new staple around here!! Thanks for posting!

Made these tonight and they were pure delish! Thanks for sharing this recipe. I did use 4 jalapeno's and the entire package of 1/3 fat cream cheese. Wow Wow Wow.... I will be sharing this find with all my foodie friends.

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My name is Rebekah, and welcome to my blog! I am a wife, first-time mom, and Christ-follower! I love to cook, craft, and create. I have the most wonderful husband, who never hesitates to taste a new recipe or take a late night trip to the store to let me purchase more supplies! This is a glimpse into my accidentally wonderful life, complete with recipes!